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spicy caramelized spam + scallion pasta

spicy caramelized spam + scallion pasta

You know those foods you can’t help but eat on repeat? Those (often pantry-based) dishes that you come back to again and again, even when the fridge is freshly stocked and the cooler weather is begging you to finally crank the oven and get creative? If you know me, you know I’m talking hot dog sammiches, breakfast for dinner, stick-to-your ribs soup. Yes, soup. Even in the summer I can’t get enough.

And this pasta.

You guysssss, I can’t oversell this pasta enough — and trust me, I’m about to try.

It’s fast, simple and positively addictive. Topped generously with furikake, it’s like musubi married pasta. Married corned beef hash. I LOVE CORNED BEEF HASH.But, like, the glorious, should-be-reserved-for-camping canned kind that you can get all super crispy on the edges. Did I lose you? Are you like, gerl, corned beef hash is not at all where it’s at.

If you are, I’ma bet you’re also like, gerl, spam is for email filters, not mah mouf!
To which I say: you’re wrong. And then I beg of you: let this pasta change your mind. Just…just trust me.
This one time. Because crumbly browned bits is why. Because caramelized. Because it’s spam that’s been liberated from the limits of its jellied, rectangular, so often misunderstood form.

Weirded out by the idea that you’re literally mashing canned meat with an implement intended for boiled potatoes? No worries. You’ll feel better when we add it to a panful of sharp and sweet scallions. Mine were plucked straight from this week’s heaping CSA bounty. Do I get a sick sense of satisfaction mixing farm-fresh green things with tinned food that was surely intended to survive the apocalypse? You betchur cloth-diapered butt I do.

Speaking of Lana, she’s so close to giggling I can hardly stand it. I don’t know when that shit typically happens, but I can see her trying so hard. Instead, she smiles these huge, gummy grins and coos with such ferocity I think sometimes she surprises even herself. Like, multi-syllabic coos that are no doubt indicative that Chris and I have created a lyrical genius who is prepared to melt America’s hearts with her long lashes and Mexicasian allure. We’re crossing our fingers she’s over this whole spit-up phase by then, but I feel like with those heavenly pipes, people would surely forgive a dribble or two.

Sorry, detour.
Ok, make this pasta, duuuuudes! And then make it again. And most probably again. And bring it to all the potlucks. And then make it one more time.

Get it? On repeat. Because that’s how…that’s how I, um, started the post…
Yeah, you got it.
K, bye.

Cook pasta until al dente according to package instructions; drain and set aside, reserving ¼ cup cooking water. (I like bow ties for this, but orecchiette would be awesome, too.)

Heat butter in a medium saucepan or Dutch oven over med-high flame until just frothy. Add chopped scallions, season with salt and pepper, and sauté until bright green, 2-3 mins.

Meanwhile mash spam with a potato masher until crumbly (about the texture of ground pork). Add spam, sugar, sesame oil and chile flakes to pan and cook until spam is browned and crisp in places and scallions are deeply golden and caramelized.

Add pasta along with a splash of the reserved cooking water (start with a tablespoon or two -- we're just looking to help things cling together) and cook another minute to allow everything to meld and heat through.

Serve pasta (either piping hot or at room temp) topped with more chopped scallions and plenty of furikake. Enjoy!

Notes

This pasta dish comes together super fast, is ridiculously flavorful (and, ok, a little indulgent) -- and is guaranteed to make even the wariest of eaters a big ol' fan of spam. It's great served piping hot, but I've eaten leftovers enough times to note that it's great at room temp -- or even cold, straight from the fridge -- too, which makes it kinda perfect for picnics of potlucks. Yum!

I have never had spam before! But, I did eat plenty of vienna sausages as a kid with my grandpa–which on the spectrum of canned meat-foods is pretty damn low. I imagine this is a salty wonder and I like that sorta thing. Also, I love that furikake sprinkle!

I’m so torn between stay tiny forever and get big enough to do stuff and eat stuff and say stuff! But we live in the TINIEST of houses, and I fear for just how much smaller it will feel once she becomes mobile, so I know I’ll be longing for these days soon enough.

And do we need to have a serious heart to heart about this not having had spam situation? Chris wasn’t a huge spam fan until he met me (I think he had maybe only had it kinda cold and…lethargic before….), but now he’s a true convert — and I tell you this because he has a serious weakness for those little tinned Vienna sausages. I think he likes the whole “don’t have to have teeth to eat them” aspect. No shame, lady. No shame. 🙂

Totally, Steph! An instant classic. And thank you for the reminder that I didn’t properly acknowledge the slab plates. They’re my new fave from Ms. Akiko Graham (Akiko’s Pottery). I’ve got a post coming up where I explain just how very sweet that woman can be. Not sponsored or anything. I just seriously <3 (and her work) her to pieces!

Heheheheeee I love this! When I would hang out with my boyfriend from HS and his family on Saturday mornings, we would grill up some spam, sliced REAL thin, and then eat it with homemade waffles covered in butter and brown sugar. Now that’s goooooood. Spam haters just haven’t experienced it the proper way yet. I’m all about this pasta.

Ok, no offense to your hubs, but that HS bf sounds like a keeper based on his breakie style alone. I bet he doesn’t have half the PS chops of that man of yours, though! Seriously, that kid is skilled! And I feel like THIS is the dish to turn spam haters (or the spam-adverse) into spam luuuuuvers. And if not, we can gladly eat their portions. 🙂

Hahah! Yes, Robert is seriously skilled in the Photoshops. I agree – this dish could totally convert a spam-hater. And don’t worry, I’m still good friends with the ex. I actually shared this recipe on my FB yesterday and tagged his whole family. They all approved, whole-heartedly! This is seriously high on my “to-make” list, plus you used my favorite little bow tie pasta …..

spam!! so glad you browned it really well because pale, floppy spam makes me really sad. do have to say that i’ve never had spam with pasta (not sure why, because i love sausage with pasta and spam goes with all sorts of carbs).

Oh man, pale floppy spam. I could say so many things, but I won’t (shocking, I know…). And never had spam with pasta! Not even boxed mac n’ cheese? Not to totally out myself as a sometimes fan of processed crap, but tiny cubes of browned spam + a little shells and white cheddar action (it can be Annie’s or something else from the hardwood floor aisle of the grocery store if it makes ya feel better) is a real walk in the park!

Don’t be freaked, Millie! Think of it like an uncased pork hot dog. Or maybe don’t. Is that making it better or worse? Either way, I promise that if part of the freak out has to do with its weird, block-like appearance, this recipe totally eases you past that. And yes, the caramelization is a BIG part of the tasty factor!

I was raised in the south and had NEVER even thought of touching spam. Then I fell in love with a hawaiian chinese boy who had his own spam musubi supplies. I was doomed.
I am now mildly obsessed. Don’t ask how much I ate last time we went to Hawaii to visit the family.
I need this pasta, like, yesterday. Maybe this is dinner tonight…

Yassss! These stories bring happy tears to my eyes. There is really so much to love about spam. And if you grew up in the South, did you guys ever eat scrapple? I know I hadn’t had it until I moved to the Midwest, and it was like the Middle-America version of spam. Of course, most people think it’s awful, but I love it! Processed meats are sometimes kinda where it’s at. 🙂

Never had scrapple! My mom was a bit of a snobby southerner and tried her best to keep us classy (thanks Mom! I don’t say ain’t or fixin’ to!). However, I do like a well prepared headcheese, in all of its creepy glory.
We did this have this immediately for dinner, and it was just as glorious and junky as I imagined. Might have doubled the recipe and had surprisingly few leftovers, but who’s to say?!

I made this and it was so good! I’m an island girl, so there were absolutely no qualms about the spam part. I think the magic touch in this is the sugar and sesame oil – giving it that salty/sweet aromatic goodness that makes it special. I dry sauteed some kale and added it at the end to make it a little more “guilt free.” I might be delusional on the health benefits of adding kale to spam, but YUM!

I know this post is old but I just stumbled upon it tonight. I make a somewhat similar recipe where I use canned corned beef hash and cook it in a cast iron skillet with some butter to help it crisp up and sesame oil and some Tabasco for depth of flavor and then a little spice. I spread it out in a single layer and give it plenty of time to crisp up before flipping and letting that side get nice and crispy. I then combine it with furfale (sp?) of other similar size pasta and scallions. My husband isn’t a fan of corned beef hash (he will actually say he is not a fan and I learned early on that is code for I don’t like this) so I tend to be on my own but he doesn’t mind spam as much as long as I crisp it up (he’s only had it when I made it and the first time it didn’t get very crispy because I overcrowded the pan) so this will be the perfect compromise! Thank you.

Girl, I LOVE canned corned beef hash. Seriously, such a sucker for it. So your version sounds even more amazing! Glad that this will get your hubby on the “crispy canned meat + pasta” wagon. It’s a good place to be. 🙂 Thanks for reading!

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